Strawberries & Cream Chia Pudding Recipe
A luscious and healthy Strawberries & Cream Chia Pudding made with coconut milk, fresh strawberries, and chia seeds. This chilled dessert is naturally sweetened with maple syrup and served with optional yogurt, coconut whipped cream, strawberry compote, and crunchy graham crackers for texture. Perfect as a refreshing breakfast, snack, or light dessert that requires minimal prep and no cooking.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes
- Yield: 5 servings
- Category: Dessert
- Method: Blending
- Cuisine: American
- Diet: Vegan
Ingredients
Main Ingredients
- 1 (14-oz) can light coconut milk
- 1 cup roughly chopped fresh strawberries (or thawed frozen strawberries)
- 1/2 tsp vanilla extract
- 1-3 Tbsp maple syrup (or other sweetener of choice, to taste)
- 1/3 cup chia seeds
Optional Toppings
- Yogurt of choice
- Coconut whipped cream
- Strawberry compote or fresh strawberries
- Crushed graham crackers
Instructions
- Blend Ingredients: In a high-speed blender, combine the light coconut milk, roughly chopped strawberries, vanilla extract, and 1 tablespoon of maple syrup. Blend on high until the mixture is smooth and no strawberry bits remain.
- Adjust Sweetness and Add Chia: Taste the mixture and adjust the sweetness by adding more maple syrup if desired. Then add the chia seeds and pulse the blender a few times just to mix the seeds evenly, scraping down the sides as needed.
- Chill to Set: Pour the blended mixture into a sealable container or bowl and refrigerate for at least 2 to 4 hours, ideally overnight. During chilling, the pudding will thicken as the chia seeds absorb the liquid. To ensure even distribution of chia seeds, stir the mixture again after about 30 minutes if necessary.
- Serve: Serve the pudding as is or topped with a scoop of your favorite yogurt or coconut whipped cream, along with strawberry compote or fresh strawberries, and a sprinkle of crushed graham crackers or granola for added texture.
- Store Leftovers: Keep any leftovers covered in the refrigerator for up to 4-5 days. The pudding is not ideal for freezing, though it may be possible to freeze it in popsicle molds for a frozen treat.
Notes
- Use light coconut milk for a creamy texture while keeping calories lower, though other plant-based milks can be substituted.
- Adjust sweetness based on personal preference or dietary needs by varying maple syrup or using another sweetener.
- Stirring the pudding during the first 30 minutes of chilling helps prevent clumping of chia seeds.
- For a vegan and dairy-free version, use coconut whipped cream and plant-based yogurt.
- This pudding thickens further the longer it chills, so overnight refrigeration is best for optimal texture.
- Not recommended to freeze unless making into popsicles, as texture may change.
